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Color protecting method for inhibiting blue stain of white turnip

A white radish and color protection technology, which is applied in the field of color protection to inhibit the blue turn of white radish, and can solve the problems such as blue turn of white radish

Active Publication Date: 2020-02-11
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a color protection method for suppressing the blue change of white radish, which uses oxygen and UVC to treat white radish to control its blue change, and solves the problem of white radish blue change during storage

Method used

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  • Color protecting method for inhibiting blue stain of white turnip
  • Color protecting method for inhibiting blue stain of white turnip
  • Color protecting method for inhibiting blue stain of white turnip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, UVC treatment synergy 5% oxygen pretreatment white radish

[0024] (1) White radish, wash and dry on the day of purchase;

[0025] (2) UVC treatment: choose white radish with no damage and the same size to irradiate with UVC for 15 minutes, the dose is 0.8kJ / m 2 ;Put a white radish in a fresh-keeping bag;

[0026] (3) sealing: carry out inflatable sealing with the mixed gas of 5% oxygen and 95% nitrogen;

[0027] (4) Color protection treatment: place the sealed sample at room temperature for 45 minutes;

[0028] (5) Degassing: release the gas contained in the fresh-keeping bag;

[0029] (6) Storage: The processed white radish is preserved in a fresh-keeping bag, and holes are punched in each fresh-keeping bag, and stored at 23-28° C. and relative humidity of 30-40% for 5 days.

Embodiment 2

[0030] Embodiment 2, UVC treatment synergy 10% oxygen pretreatment white radish

[0031] (1) White radish, wash and dry on the day of purchase;

[0032] (2) UVC treatment: choose white radish with no damage and the same size to irradiate with UVC for 18 minutes, the dose is 0.8kJ / m 2 ;Put a white radish in a fresh-keeping bag;

[0033] (3) sealing: carry out inflatable sealing with the mixed gas of 10% oxygen and 90% nitrogen;

[0034] (4) Color protection treatment: place the sealed sample at room temperature for 40 minutes;

[0035] (5) Degassing: release the gas contained in the fresh-keeping bag;

[0036] (6) Storage: The processed white radish is preserved in a fresh-keeping bag, and holes are punched in each fresh-keeping bag, and stored at 23-28° C. and relative humidity of 30-40% for 5 days.

Embodiment 3

[0037] Embodiment 3, UVC treatment synergy 60% oxygen pretreatment white radish

[0038] (1) White radish, wash and dry on the day of purchase;

[0039] (2) UVC treatment: choose white radish with no damage and the same size to irradiate with UVC for 20 minutes, the dose is 0.8kJ / m 2 ;Put a white radish in a fresh-keeping bag;

[0040] (3) sealing: carry out inflatable sealing with the mixed gas of 60% oxygen and 40% nitrogen;

[0041] (4) Color protection treatment: place the sealed sample at room temperature for 35 minutes;

[0042] (5) Degassing: release the gas contained in the fresh-keeping bag;

[0043] (6) Storage: The processed white radish is preserved in a fresh-keeping bag, and holes are punched in each fresh-keeping bag, and stored at 23-28° C. and relative humidity of 30-40% for 5 days.

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Abstract

The invention discloses a color protecting method for inhibiting blue stain of a white turnip. The color protecting method comprises the following steps that UVC is adopted to irradiate the white turnip, and then oxygen-containing gas is adopted to conduct gas flush packaging treatment on the white turnip; after gas flush packaging treatment, the oxygen-containing gas is released, and then storageis conducted; and the oxygen-containing gas is mixed gas of oxygen and nitrogen. The white turnip is synergistically treated through UVC irradiation and oxygen, then storage is conducted under the normal condition, thus the blue stain phenomenon of the white turnip can be effectively controlled, for example, the white turnip is stored under the normal temperature condition (the temperature is 23-28 DEG C, and the relative humidity is 30-40%) for 5 days, then the treated white turnip is longitudinally cut for observation of color change, and it is found that blue stain does not occur.

Description

technical field [0001] The invention relates to a color-protecting method for inhibiting the blue change of white radish, which belongs to the field of fresh-keeping and storage of fruits and vegetables. Background technique [0002] White radish, a root vegetable, belongs to the cruciferous herb plant. It is oblong and widely cultivated all over the country. It is one of the important vegetables in my country. It has a variety of vegetable and medicinal values. White radish is sweet, crisp and tender, and juicy More, it has the effects of relieving cough and reducing phlegm, removing dryness and promoting body fluid, clearing away heat and detoxifying. During the preservation and storage of white radish, discoloration will occur, among which browning is the most studied, which is caused by the high temperature of the soil during the ripening period of white radish. The occurrence of browning depends on the planting period, variety, and cultivation. conditions and the accumu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015A23B7/148A23L5/41
CPCA23B7/015A23B7/148A23L5/41
Inventor 王丹赵晓燕马越张亚倩
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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